Best 3 Day Coconut Cake Recipes

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3 DAY COCONUT CAKE



3 Day Coconut Cake image

This cake takes three days to 'marinate', but is so delicious that it is worth waiting for! This is my favorite cake that I make for my own birthday every year!

Provided by Dana Lavelle

Categories     Cakes

Number Of Ingredients 5

1 box white cake mix (bake as directed, except i used whole eggs instead of egg whites).
2 c sugar
3 pkg frozen coconut (in the freezer section with frozen fruits).
16 oz sour cream
1 pkg whipped topping

Steps:

  • 1. Bake cake as directed in 8 or 9 inch round pans.
  • 2. Cool completely.
  • 3. Cut each cake into two layers. You should now have four layers.
  • 4. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
  • 5. Spread over first layer. Add second layer and repeat until you have iced all four layers.
  • 6. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
  • 7. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

3 DAY CAKE



3 Day Cake image

This Yummy cake recipe came from my good friends mom, Marilyn. It is so very wonderful. You must be patient though and wait the 3 days...it's worth the wait, trust me!

Provided by HeidiSue

Categories     Dessert

Time P1DT6h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box yellow cake mix
3 eggs
1/2 cup butter
1 1/4 cups water
2 cups sugar
2 cups flaked coconut
8 ounces Cool Whip
2 cups sour cream

Steps:

  • Prepare cake mix as directed using the 3 eggs, 1 1/4 cup of water and 1/2 cup of butter, then pour into 8" or 9" pans. **depending on what brand of cake mix you buy the amount of eggs, butter, water may be different - just use the ingredients listed on your box of yellow cake and omit any of mine that aren't needed. I used Betty Crocker butter recipe yellow, but it doesn't not matter which one you use**.
  • Meanwhile, mix together the sugar, coconut and sour cream.
  • Set aside 1 cup of the coconut mixture.
  • After the cake has cooled split the layers using a serrated knike, so you have 4 layers.
  • On a covered cake dish begin layering the cake with the coconut mixture, leave the top layer unfrosted.
  • Take the remaining cup of coconut mixture and mix with the cool whip.
  • Frost the top and the sides of the cake.
  • Cover the cake and refrigerate for 3 days before serving.
  • LOVE IT!

Nutrition Facts : Calories 599.5, Fat 30.6, SaturatedFat 18.6, Cholesterol 90.9, Sodium 408.5, Carbohydrate 78.5, Fiber 1, Sugar 61.6, Protein 5.4

3 DAY SOUR CREAM COCONUT CAKE



3 Day Sour Cream Coconut Cake image

If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.

Provided by pink cook

Categories     Dessert

Time P3DT45m

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package white cake mix (I use Duncan Hines)
1 cup sugar (can use Splenda)
2 cups light sour cream
1 (12 ounce) package flaked coconut
2 cups Cool Whip Lite, thawed

Steps:

  • Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
  • Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
  • Spread the coconut mixture as filling between the layers, reserving a cup.
  • Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
  • Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.

3-DAY COCONUT CAKE



3-Day Coconut Cake image

I saw this recipe and can't wait to try it. Posting it here for safekeeping. Do not remove or eat for three days. No peeking! The longer this cake sits in the refrigerator, the better it gets. Store in your refrigerator.

Provided by AngelaTN

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 8

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
16 ounces sour cream
12 ounces frozen coconut, thawed and drained
1 1/2 cups Cool Whip
1 cup granulated sugar

Steps:

  • The night before you make this cake, blend together the sour cream, coconut and sugar.
  • Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
  • The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
  • Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
  • Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
  • Mix Cool Whip together with the reserved 1 cup coconut mixture.
  • Frost sides and top of cake with this mixture.
  • Cover the cake and place in the refrigerator.
  • Do NOT remove or eat for 3 days.

Nutrition Facts : Calories 420, Fat 21.5, SaturatedFat 8.8, Cholesterol 17.5, Sodium 322.3, Carbohydrate 54, Fiber 0.4, Sugar 42.3, Protein 4.2

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